Category Archives: Yeast Breads

Week Twelve: Pre-Fermented Breads The bread for today uses a pre-ferment known as a pâte fermentée, or “fermented dough” in French.  This technique uses a piece of dough from a previous batch of bread as the pre-ferment, introducing flavor and … Continue reading →

Week Twelve: Pre-Fermented Breads This week, I’ll be discussing breads that use a simple and ancient way to improve the flavor and texture of your finished loaf.  All these breads will use what’s called a “pre-ferment”, which just means that … Continue reading →

Week Eleven: Savory Pancakes This week, I decided to feature a type of bread that many people hardly even consider to be “bread” in the first place: the pancake.  And truthfully, I don’t exactly consider the typical fluffy and sweet American … Continue reading →

Week Ten: Dinner Rolls This recipe has the adjective “rustic” in the title, which is basically culinary shorthand for “it doesn’t have to look pretty, and probably won’t, but it will be charming nonetheless”.  These rolls are my favorite type … Continue reading →

Week Ten: Dinner Rolls   I was pleasantly surprised by this recipe.  Shocked, even.  You see, I dislike your typical white bread knots.  The fancy shape is usually there to cover up lackluster taste, to make you overlook subpar texture … Continue reading →

Week Ten: Dinner Rolls I think everyone in America must have their own memory of cloverleaf rolls.  Maybe you had them every Thanksgiving beside the turkey and cranberry sauce, maybe your grandmother made them for Sunday dinner.  Me, I remember … Continue reading →

Week Nine: Flatbreads Note: I am out of the country this week.  I did actually make all these breads, and tried to make the effort to write posts for them all, but I didn’t quite make it.  I hope this … Continue reading →

Week Nine: Flatbreads I have been on the biggest Indian food kick ever since my cousin married a most charming girl of Indian heritage.  Their wedding was literally spiced with the seductive flavors of that country; it came in the form … Continue reading →